Physical and molecular properties of wheat gluten films cast from heated film-forming solutions

S. Roy, C. L. Weller, A. Gennadios, M. G. Zeece, R. F. Testin

Research output: Contribution to journalArticle

70 Citations (Scopus)

Abstract

The effect of heating film-forming solutions on physical and molecular properties of cast wheat gluten (WG) films was determined. Glycerol-plasticized films were cast from alkaline (pH 10), heat-treated (55, 75, or 95°C for 10 min) solutions of WG in aqueous ethanol. Protein solubility (PS) of films in water decreased (P<0.05) with increasing temperature. Gel permeation chromatograms showed reduced extractability of protein fractions other than Ω-gliadins in WG films. This reduced extractability was due to disulfide (S-S) bond formation. SDS-PAGE patterns of native WG and WG film samples suggested increased cross-linking through covalent S-S bonds in films from solutions heated at 75 or 95°C. Water resistance in potential packaging applications of WG edible films could be modified by adjusting heat-treating temperature.

Original languageEnglish (US)
Pages (from-to)57-60
Number of pages4
JournalJournal of food science
Volume64
Issue number1
DOIs
StatePublished - Jan 1 1999

Fingerprint

wheat gluten
Glutens
films (materials)
Triticum
heat
Hot Temperature
Gliadin
Temperature
Water
Product Packaging
edible films
protein solubility
water
gliadin
Disulfides
Solubility
Glycerol
Heating
Polyacrylamide Gel Electrophoresis
crosslinking

Keywords

  • Edible films
  • Gel permeation
  • Protein films
  • Wheat gluten

ASJC Scopus subject areas

  • Food Science

Cite this

Physical and molecular properties of wheat gluten films cast from heated film-forming solutions. / Roy, S.; Weller, C. L.; Gennadios, A.; Zeece, M. G.; Testin, R. F.

In: Journal of food science, Vol. 64, No. 1, 01.01.1999, p. 57-60.

Research output: Contribution to journalArticle

Roy, S. ; Weller, C. L. ; Gennadios, A. ; Zeece, M. G. ; Testin, R. F. / Physical and molecular properties of wheat gluten films cast from heated film-forming solutions. In: Journal of food science. 1999 ; Vol. 64, No. 1. pp. 57-60.
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